Fried rice and I go back a long way. As far back as the days of scratch and sniff stickers and Crayola crayons. I don’t think there was ever a week in my childhood that didn’t include at least one meal of fried rice for lunch, dinner, or even breakfast. My brothers and I all loved the stuff, but I think the real reason my mom served it as often as she did was that fried rice is a great way to make use of all the week’s leftovers collecting in the refrigerator. In my mom’s kitchen, food was never wasted.
Now you might be wondering, if fried rice can be made with a bunch of random leftover ingredients, what’s the point of a recipe? It’s a valid question. True, fried rice is one of those dishes that can take a gazillion different forms, depending on your preference for certain vegetables and what you have available. And if I’m to be honest, I don’t think I’ve ever made it the same exact way twice.
Easy Vegan Fried Rice Recipe
- Non-Stick Sauce Pot
- Skillet or Wok
The Jasmine Rice Ingredients
- 3 cups Water
- 2 cups Uncooked Jasmine Rice
The Fried Rice Ingredients
- 2 tbsp Canola Oil
- 1/2 cup Shallot sliced thin
- 3 tbsp Sesame Oil
- 1/2 pc Large Onion chopped
- 3 cloves Garlic minced
- 2 tbsp Vegan Oyster Sauce available at most Asian grocery stores
- 3 tbsp Soy Sauce
- 1 tbsp Vegan Worcestershire Sauce available at most grocery stores
- 2 tbsp Vegetable Broth
- 1 teaspoon Mushroom Seasoning Powder available at most Asian grocery stores
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Ground Black Pepper
- 8 cups Cooked Jasmine Rice
- 1 1/2 cups Frozen Mixed Vegetables
Cooking The Jasmine Rice (Ideally at least one day in advance)
- The usual golden rule when it comes to food is the fresher the ingredients, the better. Not so with fried rice. When making fried rice, it’s much better to use rice that’s been cooked and refrigerated at least a day in advance. This is because freshly-cooked rice is soft and contains too much moisture. It becomes mushy and clumpy when cooked further into fried rice. Day-old (or even week old is fine) rice, on the other hand, has lost some of its moisture in the refrigerator and the individual grains hold up much better.
- Transfer the water to a medium-sized non-stick saucepot.
- Add the rinsed rice.
- Place over high heat and bring to a boil.
- Cover with lid. Reduce heat to low. Let simmer gently for 20 minutes.
- Remove from heat but don’t open the lid. Let the rice sit covered for 10 minutes.
- Open the lid and fluff the rice using a spatula or rice paddle.
- Let cool to room temperature. Store in a covered container in the refrigerator.
Turning Plain Rice Into Vegan Fried Rice
- Transfer the canola oil to a small non-stick saucepan.
- Place over medium-low heat until oil shimmers.
- Add the shallots.
- Cook, stirring frequently until about 80% of the shallots turn deep brown in color. At this point, the shallots will cook quickly, and there’s a very small window between shallots that are deep brown in color and burned shallots.
- Remove the pan from the heat, but keep stirring. The shallots will continue to cook in the residual heat.
- If you wait until all of the shallots turn deep brown before removing from the heat, you will most likely end up with burned shallots, which are overwhelmingly bitter. Depending on the heat from your stovetop, it can take up to 10 minutes to get your shallots to the proper deep brown. Once cooked, set aside.
- Transfer the sesame oil to a large non-stick skillet or wok. Place over medium-high heat until oil shimmers.
- Add onions. Cook, stirring frequently, until onions turn golden, about 4 min.
- Add garlic. Cook, stirring frequently, an additional 30 seconds.
- Add the vegan oyster sauce, soy sauce, Worcestershire sauce, vegetable broth, mushroom seasoning, garlic powder, onion powder, and pepper.
- Stir to mix. Reduce heat to medium-low.
- Add the rice. Cook, stirring well to distribute the sauce into the rice, an additional 5 minutes.
- Add the frozen vegetables and stir to mix. Cook, stirring occasionally, an additional 3 minutes.
- Remove from heat. Serve with fried shallots sprinkled over the rice.
- Enjoy as-is or with any of the optional garnishes.